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a glass of soursop smoothie
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5 from 1 vote

Soursop Smoothie

Vietnamese Soursop Smoothie (Sinh to mang cau) is thick, creamy and fruity with a sweet and sour taste. You can prepare it with or without a blender and enjoy it as a midday snack or breakfast.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dessert and Snack, Drinks
Cuisine: Vietnamese
Keyword: easy, quick, summer
Servings: 2 people
Author: Sophie


  • 9 oz soursop pulp (aboout 1 cup)
  • 3.5 oz plain yogurt (about 1/2 cup)
  • 2-3 tablespoons sweetened condensed milk (to taste)
  • 8-10 ice cubes


Blender Method

  • Put all ingredients in the blender jar and blend until smooth. Divide into 2 serving glasses and serve immediately.

No Blender Method

  • Break the pulp into smaller pieces (with a spoon, knife or scissors). Crush the ice.
  • Divide all ingredients equally into 2 serving glasses, start with soursop, yogurt and condensed milk and then ice.
  • When eating, use a spoon to stir, mix, and smash to bring everything together and enjoy right away.


To get soursop pulp/flesh from the fruit: 
  • Cut soursop fruit into wedges
  • Pierce a fork through the flesh to find and remove the seeds
  • Peel off the skin
I recommend watching the video in the post to see how to do it. The pulp can be used right away or frozen for later use.
If you use frozen soursop pulp to make the smoothie later, replace the ice cubes with about 1/2 cup of water (or milk).
The smoothie can also be made with milk instead of yogurt. Please taste and adjust ratio of ingredients to your desired sweetness and consistency since each soursop can have slightly different taste and texture. For the soursop with more fibrous flesh (like Vietnamese variety), it's best to use a blender. For the variety with less fiber (like Thai one), both methods work great.